We tried this recipe: https://cooking.nytimes.com/recipes/3505-fajitas-meat-filled-tortillas-with-hot-sauce It is harder to execute than expected: the instructions call for halving the skirt steak width, which we did with a boning knife. We tried oven-broiling the individual slabs of skirt steak, but they wouldn’t brown in the oven. So we resorted to a hard sear on medium-high heat in a nonstick omelet pan. We served the skirt steak with chipotle sauce (recipe here: http://piglettedc.tumblr.com/post/176174597181/chipotle-chili-sauce-we-tried-this-recipe), warmed tortillas, guacamole, and pinto bean stew (http://piglettedc.tumblr.com/post/176174081786/mexican-pinto-bean-stew-with-fire-roasted). (July 2018)
Cooking Adventures 